Buttermilk biscuit pockets with bacon,cream cheese and quail eggs

Sunday mornings are normally designated special breakfast day. Unless we are hopping over to Dunking Donuts for a round of buttery mouth-melting donuts, I usually try to make something other than toast-bread-cereal variety.

I tried this biscuit recipe out, and I wasn’t too sure where it would end. However, looking at the way 10 of them disappeared within 15 minutes, I figured they turned out really good. A perfect recipe to share!

Ingredients:

Pillsbury buttermilk biscuit dough – 1 can

Cream cheese – 3 tbsp

Milk – 2 tbsp

crumbled bacon bits 4-5 tsp.

oregano – dash

sage – dash

sugar – sweet n low (sugar substitute) – 1 tsp

cilantro/parsley 1 tbsp, finely chopped (I am not a parsley fan, so I substitute with cilantro. You can use either)

Take the biscuits out of the oven. Spoon in the mixture in into the well, and spreading some over the top of the biscuits

Break an egg over the cheese mixture on each biscuit

Put the baking sheet back into the over and bake till the biscuits look done – generally another 3-4 minutes.

Sprinkle some crumbled bacon and red pepper flakes if you want before serving.

Serve right away. The best part of this recipe is that you can go ahead and tweak the filling according to your taste. Like earlier, I have tried rosemary and basil instead of oregano, and it turned out nice too, though rosemary is too strong a flavor for me at breakfast.